This Mexican inspired dish is so delicious. You can used tinned chipotles, or use this is a fantastic excuse to make your own Chipotles En Adobo. It is worth your while and last ages in the fridge. The Cool Chile Company also made Chipotle sauce. It is also worth using the tequila if you can get hold of it, as it imparts an authentic Mexican flavour.

30g crème fraiche

1 tbsp juice from a tin of chipotle or home-made Chipotles En Adobo

Olive oil to cook

Handful of curly leave parsley, leaves and stalks separated and both finely chopped

Handful of fresh coriander, leaves and stalks separated and both finely chopped

2 finely chopped banana shallots

1 tbsp snipped chives

60ml white wine

60ml golden tequila (or more wine). You could also try one of the less smoky mescals

180ml of fish stock or vegetable nage

1 kg clams, soaked in cold water in the fridge for 30 minutes, then drained

Bread to serve

• Mix together the crème fraiche and the chipotle. Set aside.

• Heat the oil in a large-lidded saucepan/wok over a medium heat, then fry the shallots, parsley stalks and coriander stalks until cooked, but not browned. Add the chives and cook for a minute, then add the wine and tequila, bring back to the boil and bubble to 2 minutes. Then add the stock and return to the boil.

• Then add the clams, clamp on the lid and cook for 3-4 minutes, until the clams have opened – discard any that don’t open. Stir in chipotle sauce, and scatter with the coriander and parsley leaves. Serve immediately with a hunk of bread.